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Ramen Cabbage Salad

Ramen Cabbage Salad

A crunchy, colorful salad made with ramen noodles, fresh cabbage, and a tangy-sweet dressing. Quick to toss together and bursting with flavor!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Salad
Cuisine: Asian
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 2 packets ramen noodles (broken into chunks, seasoning reserved)
  • 3 green onions (sliced)
  • 1/2 cup toasted slivered almonds
  • 1/2 cup vegetable oil
  • 1/4 cup rice vinegar
  • 3 tablespoons sugar

Method
 

  1. Toast ramen and almonds: In a dry skillet, toast 2 packs broken ramen and 1/2 cup almonds over medium heat for 5-7 minutes, stirring until golden.
  2. Mix veggies: In a large bowl, toss 3 cups green cabbage, 2 cups red cabbage, 1 cup carrots, and 3 sliced green onions.
  3. Make dressing: In a saucepan, heat 1/2 cup vegetable oil, 1/4 cup rice vinegar, and 3 tablespoons sugar. Add ramen seasoning. Stir until sugar dissolves.
  4. Combine salad: Pour dressing over veggies. Add toasted noodles and almonds. Toss gently until coated evenly.

Notes

  • Use pre-shredded cabbage to save time.
  • Store parts separately for crunchier leftovers.
  • Add protein like grilled chicken or tofu for a full meal.
  • Swap rice vinegar with apple cider vinegar if needed.
  • Keep some ramen and almonds for topping.